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–+ servings

Sugar Cookie Cheesecake

A delightful blend of classic cheesecake and buttery sugar cookie flavor, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 8 hours
Course Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Ingredients
  

For the Crust

  • 2 cups crushed sugar cookies, store bought or homemade
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 1 pinch fine salt

For the Filling

  • 32 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon cornstarch or 2 teaspoons flour
  • 1 teaspoon lemon zest, optional lovely addition
  • 1 pinch fine salt

For the Topping

  • 1 to 1.5 cups small sugar cookie dough pieces, chilled
  • coarse sugar or sprinkles, optional for sparkle

Instructions
 

Preparation

  • Line the bottom of a 9 inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with two layers of foil.

Make the Crust

  • Stir the cookie crumbs with melted butter and a pinch of salt until it looks like wet sand.
  • Press the crumbs firmly into the base and bake at 350°F for 8 minutes.
  • Let the crust cool while you prepare the filling.

Make the Filling

  • Beat the cream cheese until smooth, then add granulated sugar and beat until creamy (about 2 minutes).
  • Add the sour cream, vanilla, lemon zest, and salt; mix until blended.
  • Sprinkle in the cornstarch and mix again.
  • Add eggs one at a time on low speed, mixing just until you don't see streaks.
  • Pour the filling onto the crust and tap the pan to pop any air bubbles.

Bake

  • Bake at 325°F until the edges are set and the center is jiggly, about 55 to 70 minutes.
  • Turn off the oven, crack the door, and let it sit inside for 45 to 60 minutes.
  • During the final 10 to 12 minutes of baking, scatter small sugar cookie dough pieces on top.

Cooling and Chilling

  • Cool to room temperature, then chill in the refrigerator for at least 6 hours, ideally overnight.

Notes

Use room temperature ingredients for a smooth filling. Chill the cheesecake covered, but not tightly pressed, for up to 5 days. It can also be frozen for up to 2 months. For best texture, thaw overnight in the fridge.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 38gProtein: 8gFat: 30gSaturated Fat: 18gSodium: 320mgSugar: 25g
Keyword Baking, Cheesecake, dessert recipe, Holiday Treat, Sugar Cookie
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